Start by preheating your oven to 375°F (190°C). Set the chicken breasts on a sanitized cutting board. Using a sharp knife, carefully slice a deep pocket into each breast, ensuring you don’t cut all the way through. The goal is to create a pocket large enough to hold your stuffing while keeping the chicken intact. Season the chicken on all sides with salt, pepper, and paprika for flavor.

In a mixing bowl, combine the softened cream cheese, shredded mozzarella, spinach, minced garlic, and sun-dried tomatoes. Mix well until the ingredients are fully incorporated. The cheese will melt beautifully inside the chicken, adding both texture and flavor.

Stuff the spinach and cheese mixture into each chicken breast, taking care not to overfill. You can use toothpicks to seal the opening if needed, but the chicken should generally hold together if the pocket is deep enough.

Heat olive oil in a large skillet that can go into the oven, setting the stove to medium. Sear the stuffed chicken breasts for about 3 minutes on each side until golden brown. This will help lock in the juices and give the chicken a nice crispy texture.

Once the chicken is seared, transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If you don’t have an oven-safe skillet, transfer the chicken breasts to a baking dish instead.

Remove the stuffed chicken from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley and a squeeze of lemon for a burst of fresh flavor.